Friday, August 15, 2014

Actually, varieties of El Diablo Mustards are pretty much in everything pictured except the beer. This was our mustard feast that we put together a few weeks ago when it was National Mustard Day.

The first thing we made was Jerk Chicken Sandwiches with Mango Mustard Slaw. I have a jerk chicken recipe that we normally use but today, I marinaded boneless skinless thighs in World Harbour's Jamaican Jerk Marinade.

This is more of an Americanized Jerk sauce, as it is sweeter and less spicy than normal jerk, but it still has the earthy flavors (allspice, nutmeg, etc) of jerk. If you want hotter, I'd add some finely minced habanero.

While that marinated, I wanted to make a quick slaw to go with that and I thought the El Diablo Mango Mustard would make for a slightly fruity and mildly spicy dressing.

I also decided that I was going to make a mustard based BBQ sauce for a couple of pork butts that I had smoked that same weekend.

I have a few recipes for South Carolina style mustard based BBQ sauces but my brother gave me a copy of Michael Symon's book, Carnivore, and his Cleveland style mustard BBQ sauce had caught my eye. Iused that recipe but used the medium heat El Diablo Texas Chili Mustard to heat it up a bit. The recipe in the book is for half of the quantity that the link yields and I used 1/2 cup El Diablo and 1/2 cup yellow mustard.

Tasting the BBQ sauce straight, I thought it was too hot but once on smoked pork and a sweet bun, it was actually perfect. This is going to supplant my existing favorite mustard based BBQ sauce. If you like mustard BBQ sauces, you should check this one out.

I wanted to add a dipping sauce for the sweet potato fries so I made a honey mustard sauce but kicked it up using the El Diablo Texas Chili Mustard. The sweetness of the honey and spicy pop of the mustard went well with the flavor of the sweet potatoes.

Spicy Honey Mustard Sauce
www.nibblemethis.com

Ingredients

1/2 cup mayonnaise

2.5 tablespoons El Diablo Texas Chili Mustard

1/4 cup honey

1 tablespoon apple cider vinegar

1/4 teaspoon all purpose seasoning (Season-all, etc)

2-3 pinches cayenne pepper

Instructions

Whisk the ingredients together and refrigerate for at least 1 hour prior to serving.

Finally, I got back to the chicken. Remember the chicken that we were marinating? I grilled that on one of our kamado grills.

I grilled them at 350°F for about 5 minutes per side until they hit an internal temp of about 170°F. As a cook, I know the thighs are just about done when the little tidbit of meat (see bottom of the picture above) from the back of the thigh falls off (or almost) of the thigh when handling. Great treats for the grill master while cooking.

Checking internal temps, I like the 170°F neighborhood for boneless thighs.

I glazed them with some of the fresh Jerk sauce during the last few minutes of grilling just to build up flavors.

The only problem with this meal was that it was too much. I'm a bit of a light eater and I couldn't finish it all. Everything went great together. The slaw and jerk chicken made for robust sandwiches. The dipping sauce was spot on for the fries and the Cleveland BBQ sauce was very good. I will make all of these again, just not all at the same time.

I was very impressed with the whole line of El Diablo Mustards and have already bought more of the flavors I've gone through. I like that they have the heat level stated on the label. The flavor varieties makes these excellent as a condiment but even more useful as a key ingredient, like I have done in this post.

One thing I didn't get to do yet is pan searing a steak and making a pan sauce with their Steakhouse blend and cream. But that is next on my list! I know they are going to zing up my next batch of BBQ beans too.

[Standard FTC Disclaimer] I received a care package full of samples and goodies from El Diablo Mustard to try out but no compensation for my opinion.

12 comments:

Great review Chris and what nice array of products. I like that they have the heat level on the label - very helpful to those of us who love the heat but sometimes it doesn't love us. Yep, I bet the chipotle would be great in BBQ beans too.Sam

OMG these all look so delicious! LOL I was checking in to see what you were up to and of course I pick the day I'm most allergic too - unfortunately I'm deathly allergic to mustard, but will see what I can do to work around that to make the slaw.

I'm posting at a new home these days (combining all the old blogs into one) at Savory Kitchen Table.